Shrimp Toulouse

The Court of the Two Sisters , in the heart of the French Quarter, is a good spot to dine outdoors, especially for their jazz brunch and if you’re looking to have a romantic dinner. While pricey and a bit touristy, their food is quite good. In fact, their recipe for Shrimp Toulouse was one of the first recipes that I altered to made it my own (trust me, you don’t really need a pound of butter!).

2 pounds medium shrimp peeled and deveined
6 tablespoons butter, softened and divided
1 medium onion, diced
8 oz  mushrooms, sliced
2 cloves garlic, chopped
1 cup diced green bell pepper
1 cup diced red bell pepper
2 teaspoons Creole seasoning
1 cup white wine

Heat 1 tablespoon of butter in a large cast iron skillet. Add onions and sauté until translucent. Add 2 tablespoons of butter and, once it is melted, add the mushrooms, garlic and green and red bell peppers. Sauté vegetables for a few moments before adding the Creole seasoning. Stir well and then pour in the white wine. Bring to a simmer. Cook, stirring occasionally, until liquid is reduced by half. Add in the shrimp and stir until they are pink and cooked through. Finally, stir in remaining butter, a tablespoon at a time, over low heat. When all butter is incorporated, remove from heat.

Serve over rice.

Make your own Creole seasoning – it tastes better than most store bought! Adjust from the recipe below to your palate.

Creole Seasoning

1/3 cup kosher salt
1/3 cup paprika
1/4 cup granulated garlic
4 tablespoons onion powder
1/3 cup freshly ground black pepper
3 tablespoons white pepper
2 tablespoons cayenne pepper
2 tablespoons dried thyme
2 tablespoons dried basil
1 tablespoon dried oregano

Combine all ingredients and place in an airtight jar or plastic container.